Ingredients :

​

1/4 cup olive oil
1-1/2 pounds lamb steaks (1 inch thick)
1 small onion, minced
2 garlic cloves, crushed
1 cup chicken broth or stock
1 tablespoon fresh lemon juice
1 tablespoon sugar
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dried dill weed
1 teaspoon dried oregano
2 green bell peppers, seeded and sliced
1/3 cup chopped parsley
2 cups (8 ounces) crumbled Feta cheese or shaved Fontinella or Parmesan cheese
Lettuce leaves
Yogurt Dressing (1/4 cup extra-virgin olive oil, 1/4 cup plain yogurt, 1 tablespoon fresh lemon juice, 1 crushed garlic clove, 1/2 teaspoon salt, 1/2 teaspoon dried dill weed)

​

Method :

​

1. In a pressure cooker, heat oil. Add steaks and saute in hot oil, turning to brown on both sides. Transfer steaks to a platter.
2. Add onion and garlic and saute in hot oil 2 minutes. Add steaks, broth, lemon juice, sugar, salt, pepper, dill, and oregano. Stir well.
3. Close lid and bring to second red ring (high pressure) over high heat. Immediately reduce heat to maintain pressure and cook 10 minutes.
4. Release pressure using the finger-tip release method for the newer cookers or according to manufacturer's directions.
5. Remove lid. Remove steaks and place on a cutting board.
6. Add bell pepper to cooking liquid. Close lid and bring to first red ring (medium pressure) over high heat. Immediately reduce heat to maintain pressure and cook 2 minutes.
7. Release pressure using Cold Water Release Method for the newer cookers or according to your manufacturer's directions. Remove lid.
8. Drain bell peppers in a colander. Cut lamb into 2-inch slices. Combine lamb, bell pepper, parsley, and cheese in a salad bowl. Toss gently.
9. Prepare dressing: Combine oil, yogurt, lemon juice, garlic, salt, and dill in a jar with a tight-fitting lid. Shake until thoroughly blended. Store in refrigerator.
10. Arrange lettuce leaves on a serving platter and top with lamb mixture. Drizzle 2 tablespoons dressing over salad. Serve remaining dressing on the side.